Valorisation of vegetable food waste utilising three-dimensional food printing

Abstract

ABSTRACT Food waste utilisation and zero waste approach are among the many ways of building a sustainable economy. Food waste as authentic edible food being accepted by the consumers still has many barriers to overcome. One tool to help in the valorisation of food waste to value-added products is three-dimensional food printing (3DFP). These products can lead to easier and greater acceptance of food waste by consumers, having familiar nature with respect to taste, texture and appearance as other consumables. In the present study, food ink recipes were formulated from spinach stems and kale stalks, the common green leafy vegetable wastes. These spinach and kale inks were then characterised on their rheological properties of shear thinning and yield stress. The inks were subjected to IDDSI tests meant for standardisation of soft foods for dysphagia patients. This paper demonstrates ways of converting vegetable wastes into edible diets that are aesthetically pleasing through 3DFP.